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Sprouted Mung Beans

How to make a Sri Lankan sprouted mung bean sambol

  • Author: Tooting Mama
  • Prep Time: 10
  • 12 hours soak: 12 hours rest
  • Cook Time: 5
  • Total Time: 6 minute
  • Category: Side
  • Cuisine: Sri Lankan


  • 100g sprouted mung beans*
  • 1 small red onion (finely chopped)
  • 10cm chunk of cucumber (finely chopped, I keep the skin on)
  • 10 cherry tomatoes roughly chopped (sweet and juicy)
  • 1 green chilli finely chopped (deseed if you want less heat)
  • 1 tablespoon of unsweetened desiccated coconut
  • Juice of a freshly squeezed lime
  • Salt
  • Optional (handful of pomegranate seeds)


  1. Take the sprouted mung beans, onion, chopped cucumber and tomatoes, chilli, put it all into a large bowl and give it a good mix. 
  2. Sprinkle on the coconut, coriander leaves, the lime juice and the salt, and give it another thorough mix. 
  3. Let it stand for about 10 minutes to let the salt and lime draw out the flavours, then serve.
  4. There you have it! Enjoy!


* See instructions on how to sprout your mung beans